Date & Place of Birth : Yogyakarta, March 17th, 1973
Languages : Bahasa Indonesia
: English


Education Background : Senior High School Graduated 1989-1992, Certificated.
: Training at Akademi Pariwisata Jakarta (Institute of Tourism Jakarta). Majoring: Food Production (1996).


To running kitchen operational by company standard operational, managing and maintain cost and wastage, work together with executive chef to planning and programing kitchen daily operational and future project, control, supervising, training all kitchen brigade, oriented on food hygiene and safety according to HACCP.


Professional Experiences
March 2013-present : Executive Chef, Kristal Hotel Jakarta (
February 2010-January 2013 : Head Chef, Memories the best of Asian Cuisine Bahrain City Center Manama, Kingdom of Bahrain (
Mei 2007-up to January 2010 : Executive Chef Swiss Bell International Hotel Ciputra Jakarta (
August 2005-Mei 2007 : Banquet Chef Swiss Bell International Hotel Ciputra Jakarta (
March 2005-August 2005 : Banquet Chef Holiday Inn Bandung (
August 2008-March 2005 : Jr Sous Chef Crown Plaza Hotel Jakarta (
Feb 2006-August 2008 : Chef De Partie Crown Plaza Hotel Jakarta Long Jin Chinese Restaurant.
October 2005-Feb 2006 : Demi Chef De partie Crown Plaza Hotel Jakarta.
: Long Jin Chinese Restaurant.
September 1993-30 September 1995 : 1st Commis (steamer) Toh lee shark’s Fin Restaurant.
January 1993-October 1993 : 2nd Commis (Asst Chinese Cook) Season Seafood Chinese Restaurant.
August 1992-January 1993 : 3rd Commis (Helper) Pluit Seafood Chinese Restaurant.


Training & IT Application : Basic HACCP Training.
: Fire training.
: Management of Function Training.
: Train The trainer.
: Effective communications.
: Leadership training.
: Risk Managements Training.
: Executive Briefing for food safety management system.